New Year, New Healthy Eating Challenge

Welcome to 2013.

With all of the holiday cookies a recent memory, if you’re like me you know it’s time for a few good weeks of detoxing and healthy eating to get back into those skinny jeans!

Join me for my 30-Day Healthy Eating Challenge:

Discover the Secrets to Eating a Healthy Plant-Based Diet,
WITHOUT Deprivation!

Want to explore a delicious plant focused diet?
Don’t wait any longer!

Now is the time to kickstart a lifetime of health, happiness and nourishment with the
30-Day Healthy Eating Challenge!

If you truly want to  make a major  lifestyle change in 2013,

then the 30-Healthy Eating Challenge is  your Perfect Solution!

REGISTER HERE

Starting January 6, 2013 at 2pm CST, you’ll meet with me and the rest of the group over the phone to learn what it takes to be healthy, happy and nourished as a vegan.

**Please include your email in the registration process so that we may send you Teleseminar and class details.

The 30-Day Healthy Eating Challenge is for you
if you want to…

– Have more energy to do the things you love & live the life you desire
– Lose extra weight, and feel good about your body
– Boost your confidence
– You’re ready to invest in your health and your future
– You know you should be eating more plants, but you don’t know how to incorporate them into your diet.
– Know which foods are right for your unique body
– Make a Plant Strong lifestyle fit your lifestyle
– Make a profound difference in the world
– Prevent heart disease, diabetes and cancer
– Sleep better every night
– Have a better mood and outlook on life
– Learn to prepare delicious simple meals
– Impress your friends and family
– Get the Plant Stong Glow : )

REGISTER HERE

Dinner in a Snap: Dreamfields Pasta & Butternut Squash

Fall is in the air and so are my cravings for fall-type vegetables. Enter stage right: Butternut Squash. In addition to adorning my front porch decorations, butternut squash is by far my most favorite squash/pumpkin kind of food. Once you get past cutting it open, it’s a cinch to cook; I usually steam or saute it.

I’ve been looking for a fun recipe to use with my favorite pasta, Dreamfields Pasta, and found this lick the plate recipe on their website so I decided to make a little video to show you how easy this recipe is to make. I’ll post the recipe below the video clip. By the way, I’d love to hear what you think of my new video style on Facebook or Twitter.

Angel Hair & Butternut Squash

1/2 box Dreamfields Angel hair pasta or gluten free pasta
2 teaspoons olive oil
1 tablespoon minced garlic
4 cups butternut squash pieces (about 1-inch pieces)
1/2 cup dry white wine or reduced-sodium, fat free chicken broth
1/4 teaspoon salt
1/4 cup chopped fresh sage or 4 teaspoons dried sage
1/4 cup crumbled goat cheese, blue cheese or shredded Parmesan cheese
Crumbled cooked prosciutto or bacon, optional
Additional cheese, optional
Toasted chopped walnuts, optional

Method:

1. Cook pasta according to package directions. Drain and return to pan; cover and keep warm.
2. Meanwhile, in large nonstick skillet, heat olive oil over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Stir in squash, wine and salt. Simmer 12 to 15 minutes just until squash is tender, stirring occasionally. Stir in sage.

Toss squash with pasta and cheese. Sprinkle with prosciutto, additional cheese

Kids and Food: Beg, Borrow or Steal

Anyone who knows me, understands how important healthy eating is to me; so when my sons (on occasion) don’t want to eat the piles of fruits and vegetables that I stack on their plates, you can imagine my dismay. Watch this fun MomPulse video question of the week to see my satirical look at how we can get our kids munching on a rainbow of food varieties each day. 1 out of 3 of my sons will drink this smoothie each morning, but I’m working on it. My goal is to get to 66% by January! Stay Tuned.

Skinny Quinoa Black Bean Starch Alternative

Pasta is dandy, and rice is divine,  but wouldn’t it be nice to have an alternative starch sometime?

Enter, Quinoa (pronounced Keen-Wa). This protein and fiber rich little grain gives you an energy wallop that keeps your motor running all day long. Delicious for breakfast (see an upcoming post soon for ideas), lunch or the perfect side dish to any meal, quinoa is where it’s at.

Take a peek and get inspired for some fall-inspired goodness! See the text recipe below.

Ingredients

1/2 cup quinoa

1 cup chicken broth

1 can of black beans rinsed and strained

1/2 cup shredded carrots

1/4 cup raw, unsalted pumpkin seeds

dash of olive oil

1/4 tsp sea salt

Method

Rinse quinoa in a mesh strainer for 2 minutes

Pour olive oil in a 2 quart sauce pan over medium high heat

Add rinsed quinoa and cook, stirring for one minute until liquid is absorbed and quinoa starts to get toasty

Add chicken broth and sea salt, stir and bring to a rolling boil

Lower heat to simmer, cover and let sit for 15 minutes

Remove from heat, covered for 5 minutes, then fluff with fork

Fold in remaining ingredients and serve immediately or chill and serve cold

ENJOY!

Step Outside Your Comfort Zone

This week on the Mom Pulse Channel on YouTube, members were asked to create a video talking about stepping outside their Comfort Zone. I didn’t have to think about it too long, before I thought about my new “love” for mushrooms. See, I’ve despised mushrooms for so long, that I just assumed I’d never eat them in my lifetime. Well, never say never! I’m studying with Dr. Joel Fuhrman for his Nutrition Education Trainer Program and in his books he talks about how mushrooms are a key component to optimal health. If you know me, you know that I’m an A-type personality and that doing things “right” are important to me, so here we go…..I’m going to plug my nose and jump right in, starting with one a day! Watch and see…

Soup du Jour: Lentil Veggie

Did I mention that I love soup? Well if you know me, you know that I would do almost anything for a good cream soup; the thing is, I found our that I have an allergy to dairy, so my days of cream soups have come to an end (at least for now).  In my quest to continue my love affair with food (yes, I wrote a book about it, Real Moms Love to Eat), I searched everywhere to find a comparable taste to my much-loved midday fling (with soup, that is).  This summer, I discovered that when I ate more and more vegetable and bean soups (along with green fruit smoothies and salads), the more I began to lose weight. It gave me boundless energy to wake up early in the morning, exercise and really take this eating thing to a whole new level (can I get an Amen for food?! Amen!). As I slowly removed the little bit of processed food from my diet (so long bread and butter–for now), I saw a whole new person in the mirror. “Who is that hot mama”, I’d think, as I packed away my “winter” jeans for much smaller counterparts. So, join me here at the Skinny Kitchen Diaries for more of my food discoveries, frustrations (yes, we all have them), successes and recipes that will propel you into the 100-year-old club, with energy to spare. *I always tell my kids, “I want to be 100 when I grow up”.

I’d like to think that my Eat to Live approach to eating has made my life more complete, and what better way to celebrate it today–with you–than to share one of my easiest soup recipes to date.

After School Snack

One of my biggest concerns is making sure my kids eat healthy. With two teenage sons and a 10-yr. old, I sometimes have my challenges, but recently, my middle son helped me out with a project for Flatout Bread, showing me just how easy it is for kid to make an after school snack. Just put out the ingredients and let ’em get at it. Sure, there may be a mess to clean up afterward, but isn’t it nice to see they’re doing it on their own?

I like Flatout Bread because it adds much needed fiber into my family’s diets and it’s easy to use, it can store in the refrigerator for weeks and it tastes good. I like to let the kids spread peanut butter on them because it’s easy to do and they love the flavor. Try adding different fruit, raisins, cinnamon or even put out some cold cuts, lettuce, mayo and tomato and see what happens.

Kids don’t have to worry about “skinny” or “fat”, or least they shouldn’t have to. Instead, it’s up to the parents to have healthy options on hand and IN SIGHT for them to develop some self agency and want to make healthy options. They’ll follow your lead, you just have to show them the way to good health; because with good healthy eating, a slim waistline is not far behind.

Detoxes and Cleanses: Skinny Kitchen Style

I’m not a huge fan of restrictive cleanses. I feel like drastic and unrealistic short or long term programs, lasting anywhere from a few days to a few weeks don’t have long lasting results that stick. Instead, I have found great success with eating a wholesome, balanced diet that doesn’t require fasting at all. When you do an “eating” cleanse or detox you’ll find that you can stick with it longer and it will include foods that you’ll enjoy all year long. Here are five fall staples (shared by my favorite Holistic Nutrition School’s Blog) that, when eaten several times a week, will support ample cleansing and slimmer belly in no time:

Apples: This antioxidant-rich fruit helps reduce inflammation and is linked to heart and lung health. Pick up some crisp green apples for a healthy on-the-go snack, or chop up and simmer with cinnamon for a healthy treat.

Brussels sprouts: High in fiber and vitamin C, this cruciferous vegetable can help lower cholesterol levels, and contain phytonutrients associated with cancer prevention. You can roast or sauté sprouts for a delicious side dish. Try this recipe for brussels sprouts with chestnuts.

Onions: This round vegetable provides anti-inflammatory benefits and protects cells from oxidative stress. It can help lower the risk of colorectal, laryngeal, and ovarian cancers. Add raw onion to salads or cook chopped onion in soups, stews, and stir fried dishes.

Sweet potatoes: Despite their sweet flavor, these tubers help balance blood sugar. They are also a good source of beta-carotene and vitamins B6, C, and D. Try them baked or in soups and stews.

 

Winter Squash: These gourds are rich with fiber, which is good for digestion and heart health.  They also contain cell-protective antioxidants, including beta-carotene and vitamin C. Bake or steam squash and season with digestive spices for a healthy main or side dish.

America is Getting Fat(ter)

I don’t want to sound blunt, but it’s true. As a nation we are getting fatter. USA Today reported that, in 2010, 36% of our fellow countrymen and women were categorized as obese and experts predict that by 2030 (in our lifetime) that number is expected to rise to 42%-that’s nearly half of our US population. Of those numbers, 11% could be severely obese, roughly 100 or more pounds over a healthy weight.

Don’t end up like this, eating yourself to death

It’s no secret that excess weight places a significant toll on overall health, increasing chances of heart disease, Type 2 diabetes, stroke and cancer. So, what to do? Well, the first thing you have to do is take a strong, hard look at your kitchen. Are you eating yourself to death? Is what’s in your refrigerator and pantry (see video below) clogging your arteries, creating inflammation within your veins and causing an imbalanced environment, suitable for cancer?

There is a way to eat sweet, seasoned, delicious foods without robbing yourself of healthy, happy years with your family. Several times a week, I will be adding recipes and ideas that will bring you one step closer to vitality and longevity with each post. I put my trust in Dr. Joel Fuhrman and followed his lead, and now I can safely say, that I am a walking billboard for his lifestyle plan. Coupled with the advice I share throughout my book, I have a sure-fire plan to health.

No one is perfect, but every effort you make on behalf of your health is a step in the right direction. Onward ho! Let me be your guide.

ps. if you live in the northshore Chicago area, I’m hosting healthy cooking/detox classes regularly. Check it out and let me know your thoughts on Twitter (@RealMomsLuv2Eat)

Getting Dicey

I make so many salads, probably two a day. I’ve shared some pictures of my salads on this blog, but until you really get into salad making, it can appear to be a chore. I’ve always loved cooking–being in the kitchen–eating…They all go hand-in-hand, it seems. I, however want to encourage you to really get into it. Like any new exercise program, class or job, making salads-really good salads–can take work. You want to have all of your salad ingredients on the counter, knife sharpened (a must), cutting board and towel nearby, to wipe your hands, and a bowl for the scraps and a bowl for the salad. I belong to a local food composting co-op, Collective Resource,where they come weekly and pick up my big orange Home Depot bucket filled with scraps, so I don’t have to mess with rats, bugs, etc. in a home compost. For those of you that do it, bravo! I’ll work on that after my kids are in college.

Once you take just a few minutes to set up your “chopping” station, it’s easy. I’ll post a few videos in the coming weeks about basic, proper knife skills, but for now, just slowly cut the veggies, trying to make uniform pieces because when the salad “looks” good, it’s more inviting.

Here’s a little video showing you the easy way to chop a carrot into a 1/4″ dice. I cut the round sides off first, then i cut the carrot into 3 barrels. Next I cut “boards, then sticks, then I dice it to the size I want. I can do this with celery, peppers, zuchinni, even cabbage, to some extent. Give it a try and then let me know how you’re doing. I”m on Twitter at @RealMomsLuv2Eat.